Duck Breast with Sweet & Sour Plum Compote

by SuperValu

Be sure to have Duck breasts with skin on them. A duck breast should be treated like a steak: Allow to rest before serving otherwise the juices will run all over your cutting board — and not down your chin, where they should be!

4 people 35 minutes 5 minutes

Ingredients

2 tbsp Balsamic Vinegar
1 tsp Rock Salt
4 - SuperValu Duck Breasts skin scored
2 tbsp SuperValu Honey
1 - SuperValu Lemon zest & juiced
1 tbsp SuperValu Olive Oil
0 - SuperValu Salt to season

Sweet & Sour Plum Compote:

2 tbsp SuperValu Brown Sugar
30 g SuperValu Butter
0 - SuperValu Chilli Powder pinch
2 - SuperValu Plums stones removed & thinly sliced
1 tsp SuperValu Salt
2 tbsp SuperValu White Wine Vinegar

Method

Heat the butter in a pan and add the plums and chilli powder, cook for 4-5 minutes then add the sugar, salt and white wine vinegar.
Cook for a further 8-10 minutes until the plums have completely softened and the mixture is thick and sticky.
Preheat the oven to 180°C/350°F/Gas Mark 4.
Place the duck breast side down on a hot oven proof pan and season with some salt & pepper, cook for 3-4 minutes each side.
Remove from the oven and set aside on a warm plate to rest for 10 minutes.
To make the sauce, remove the excess fat from the pan juices.
Add the balsamic vinegar, lemon juice and honey to the pan and stir gently.
Cook over a high heat for a 4-5 minutes until nicely thickened.